Melisa Richbourg Recipe Reviews (Pg. 1) - Allrecipes.com (12422746)

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Melisa Richbourg

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Crustless Cranberry Pie

Reviewed: Nov. 13, 2011
FANTASTIC (with revisions) I made this pie with the revisions suggested (streusel topping w/cinnamon) and 1/4 tsp. almond extract + 3/4 tsp vanilla. The pie was a little gooey in the center after 40 minutes but still tasted good, the next day, it firmed up a bit and was moist with a texture that reminded me a little of marzipan (maybe the almond flavor helped that). The batter is extremely thick - like spreading cookie dough - but do not worry, it turns out amazing. My husband RAVED about it and my son who refused to eat it the first night (because he "hates cranberries") finally tried it and begged me to make it again since he had missed out on it. The neighbor inhaled some as well. I will be making this EVERY cranberry season. I have never had a pie quite like it and I LOVE it!! Try it with the revisions and you will not be sorry. I'm taking it to my next pot luck...
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Crustless Cranberry Pie

Reviewed: Nov. 13, 2011
FANTASTIC (with revisions) I made this pie with the revisions suggested (streusel topping w/cinnamon) and 1/4 tsp. almond extract + 3/4 tsp vanilla. The pie was a little gooey in the center after 40 minutes but still tasted good, the next day, it firmed up a bit and was moist with a texture that reminded me a little of marzipan (maybe the almond flavor helped that). The batter is extremely thick - like spreading cookie dough - but do not worry, it turns out amazing. My husband RAVED about it and my son who refused to eat it the first night (because he "hates cranberries") finally tried it and begged me to make it again since he had missed out on it. The neighbor inhaled some as well. I will be making this EVERY cranberry season. I have never had a pie quite like it and I LOVE it!! Try it with the revisions and you will not be sorry. I'm taking it to my next pot luck...
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Pita Pizza

Reviewed: Jul. 20, 2011
Top of the Line restaraunts use this technique for ultra thin crust. Use tortillas for an even thinner crust or split pita before using. I gave it 4 stars only because I prefer the totilla base more than pita.
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2 users found this review helpful
Photo by Melisa Richbourg

Potato Pancakes II

Reviewed: May 16, 2011
I added 1 more egg, 1/4 cup o flour and 1/4 of fresh chives. I fried them in bacon fat with oil and butter - just a small amount in a cast iron skillet on medium. They have been awesome both times I've made them.
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2 users found this review helpful
Photo by Melisa Richbourg

No-Fry Spicy Potato Skins

Reviewed: May 15, 2011
Very good basic recipe. I sprayed skins instead of dipping in oil. I also cooked at 450 until crispy and then topped with shredded cheeses, cooked bacon and broiled until bubbly. I topped with scallions when I took them out of the oven. The whole family inhaled them. I'll be making them again. LOVE that they were not fried!!
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11 users found this review helpful
Photo by Melisa Richbourg

Lemon Chicken II

Reviewed: May 15, 2011
I read reviews before starting recipe. I cut and marinated chicken before cooking. Based on other reviews, I did not add salt to marinating chicken. I used about 3/4 to 1 cup oil in a cast iron skillet and cooked in batches, held in the oven at 150 until all was done. I poured sauce over chicken before serving as suggested by one reviewer but sauce did not penetrate coating enough. Next time, I will do as original recipe suggests and toss chicken and sauce together before serving. Overall an excellent recipe that you can play with. I'm going to try it with my homemade General Tsao sauce. The batter was fabulous and not sure why another reviewer found batter too delicate. This was just like a good Chinese buffet. I added lemon zest and doubled lemon in sauce. This meal was devoured by all. It got a suburb rating from both 8 yo son and DH. I did find that I had to salt the meal when eating and would salt chicken while marinating when I do this recipe again this week. Would have given 5 stars but chicken should be cut before cooking to maximize batter coating and flavor!
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Photo by Melisa Richbourg

Ham Croquettes

Reviewed: Apr. 26, 2011
This recipe is a good start but I found it far to "bready" for our tastes. I left out the added salt based on the advice I read but I ended up having to add salt while eating them. Next time I will double the amount of ham and reduce the bread crumbs inside. They looked awesome and browned well.
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